Rosemarie Scavo
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Originally from Sydney, Australia, Rosemarie had always dreamed of making her way to Europe after completing a degree in languages and linguistics. Her first stop was France, then the UK and finally, the land of her ancestry, Italy. A passion for food quickly developed as shopping at local food markets, experimenting in the kitchen and buying way too many cookbooks became routine. While on maternity leave from her English teaching job in Turin, she started a food blog, Turin Mamma, to give voice to her passion for cooking and food history. If she’s not on Facebook, Twitter or Instagram, then she’s probably wandering her neighbourhood market in Turin in search of ingredients for her latest recipe.
Recipes by rosemarie.scavo
Italian gelato differs considerably from ice-cream. There’s the fat content, first of all. Unlike ice-cream, which, as its name suggests, is heavy on…
Eggplants — melanzane in Italian — were introduced to Sicily by the Arabs in the Middle Ages. Since then, this bulbous fruit has become a…
In the Middle Ages, people extended the shelf life of fried fish and vegetables by marinating them in vinegar and spices. This method of preservation…
A visit to Palermo would not be complete without sampling from the variety of fried foods made in one of the city’s friggitorie or fry-shops.…
In medieval times, the word ‘pudding’ was used to refer to mostly savoury preparations cooked in an animal casing. Deriving from the Latin botellus…